the best blueberry muffins {and an inside joke}

We have this ongoing joke in our family where we ask: "So, what's in your blueberry muffin?" about EVERYTHING. Like if we're looking to order a burger we'll say, "hmmm, wonder what's in this blueberry muffin..." as we skim the menu.It's because forever ago -  my dad asked this once to an innocent starbucks worker - we were ordering cocoa or something and dad eyed the bakery case asking - "So, what's in your blueberry muffin?"And the starbucks worker looked blankly back at my dad with an "ummmmm I dunno, blueberries?" expression.So now we just can't let it go. Funny what sticks you know?SPEAKING OF BLUEBERRY MUFFINS - I've been on the search for a good one for a lifetime and I think I've finally found it. I mean, I had to bake it myself lol but yay, it's here.Here's my issue with most blueberry muffins - most of them, taste like bald cupcakes. Which isn't a bad thing - if you want a cupcake... But I want a muffin.This is THE MUFFIN I mean when I say I want a muffin.These are hearty, but light - not too sweet (crucial), healthy-ish but indulgent and FILLED with blueberries. No treasure-hunt-style "I thought I ordered a blueberry muffin?" here. These babies are packed. The crumble topping is sweet + salty and the muffin itself is just barely sweet enough - so the topping is a welcome balance. I could easily eat 3 of these, warm, in a row.I came for muffins, I want a muffin. I want this muffin.Let me know what you think. I almost want to keep this recipe a secret it's that good - but then I remembered I don't do that, so here you go.Hold on though real quick - What's in your blueberry muffin? ;)Love and lots of muffins for you my friend!

the best blueberry muffins on earth

Healthy-ish but indulgent - the indulgent part comes from the buttery, salty sweet crumb topping, but the muffin itself is barely sweet, so they balance each other out perfectly. These babies are also packed with blueberries and crucially overall - not too sweet. These are heaven fresh out of the oven and perfect for rainy mornings or brunch. My kids can't get enough of them. Also! Make them with spelt flour if you can. That flour adds so much depth of flavor compared to all purpose flour.... that being said, if you HAVE to use all purpose, it's gonna be fine, but they'll end up feeling a tiny bit more indulgent and less healthy-ish.

For the topping:

• ½ cup / 56g organic spelt flour or 63g organic all purpose flour (I love flourist spelt flour )
• ¼ cup / 23g organic rolled oats (just not fast-cooking)
• 2 tablespoons almond meal or ground almonds or almond flour
• ¼ cup / 50g turbinado sugar ((this is coarse sugar))
• ½ cup / 110g brown sugar ((dark or light))
• ½ teaspoon cinnamon
• 5 tablespoons / 70g cold salted butter (cut into ½-in chunks)
• ½ teaspoon sea salt - optional (taste your muffin topping first before adding this salt, I usually add it because I like a salty sweet topping)

For the muffins:

• 8 tablespoons / ½ cup / 112g salted butter
• ½ cup / 110g of brown sugar
• 1 medium lemon (zested)
• 1½ teaspoons vanilla
• 2 medium eggs ((preferably pasture-raised))
• ½ cup / 135g sour cream or whole milk yogurt (I actually prefer sour cream, but yogurt works!)
• 2 cups / 240 g organic spelt flour or 250g all purpose flour (if you're measuring, and not weighing your flour, make sure you use the scoop and fluff method - I talk about this on my instagram TV channel (@sweetish.co))
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 cups / 220g fresh blueberries (honestly I usually put more than this. Haha Don't stress about the exact amount just know I always add a little bit extra. )

For the topping:

1. In a medium bowl, mix everything except the butter together, by hand or using a spoon.

2. Then using your hands, slowly work in the butter into the mixture until it blends together forming a crumbly-like topping.

3. You shouldn't mix it a ton - just until the butter is barely incorporated and you're getting some blobs. It should look like a crumble topping you know? But not like a paste.

For the muffins:

1. Have all of your ingredients measured and weighed before beginning.

2. Preheat your oven to 375° F / 190° C and line a muffin tin with liners. I like using tulip liners muffins - because they create a bigger muffin, and enable you to put more crumbly topping on top too.

3. Mix all of your dry ingredients (spelt flour, baking soda, baking powder, salt) in a bowl and set a side.

4. Using an electric mixer, cream together your butter and brown sugar until light and fluffy - for about 5-7 minutes.

5. Add vanilla and lemon zest and beat for another minute or so.

6. Add your eggs one at a time and beat for a few minutes. Mixture will look curdled. This is okay! Just scrape the bottom a few times before moving onto the next step.

7. Next up: You're going to add your flour mixture and your sour cream mixture in 2 parts to the butter + sugar mixture, starting with the flour mixture and ending with the sour cream mixture. So add a little bit of flour mixture, stir for a few seconds, add sour cream, stir for a few seconds - and continue this until your batter comes together and there are no dry parts or dry surprises (take the time to scrape the bottom of your mixing bowl with a rubber spatula a few times). All of this still happens using the electric mixer - just make sure you're mixing on a low speed every time you add flour / sour cream.

8. bakers note: you really want to take care that you don't over-mix here. It's easy to over-mix muffins, but if we over-mix we'll get a muffin that will be a little bit tough - think - chewy and bounce-like and dense - instead of soft melt in your mouth, tender and addicting.

9. Fold in the blueberries with a rubber spatula. Try to fold them in without mashing them. Easier said than done. Haha but you got this.

10. Scoop your batter into your lined muffin tin - using a spatula or a spoon or measuring cup and bake at 375° F / 190° C.

11. Now how much batter you need for each muffin all depends on what size muffin tin you’re using. If you’re using tulip liners like me - you can see I fill them up pretty full, but leave space for the crumble topping too or else the topping will just fall off when the muffins bake. (I consistently make about 9-10 muffins using tulip liners). Put crumble topping on top of each muffin after you've filled each muffin tin.

12. Baker's tip: make sure you really press the topping into the muffin batter.

13. Bake for about 20-30 minutes or until tops are browned and bubbling and cracked slightly - but the cracks don't look wet. If you need to bake them a little longer or a little less, totally cool.

14. Let the muffins cool for at least 10 minutes, before eating (those blueberries can get super hot!)

15. Serve with soft butter (heaven) or as is. These are pretty amazing muffins if you ask me. :)

Serves: I actually have no idea. Depends on what muffin liners you use (see which ones I used below in the recipe). 

Bakers tips: I prefer fresh blueberries for these, but if you use frozen blueberries, make sure you toss them in just a tiny bit of flour to prevent them from making the blueberry muffins "too wet". To look like a baking queen, nestle a few fresh blueberries  into your muffin crumble before baking.  

Time saving tips: You can easily bake these muffins and then freeze them the day they were baked. You can wrap each muffin individually and freeze. When you’re ready for a fresh muffin - preheat your oven to 300° F /148° C , unwrap each muffin from it's plastic wrap and heat them for about 20 mins. Wrap the whole muffin tin in tin foil to prevent burning / over cooking. 

Substitutions: {DAIRY FREE OPTION}: I think you could use coconut oil or Miyokos vegan butter in place of the butter, no problem, but please keep in mind I haven't tested this out yet, but I really like the Miyokos vegan butter product.

I used these:

tulip liners  -  I fill them up pretty full, but leave space for the crumble topping too or else the topping will just fall off when the muffins bake.  I really prefer baking these muffins using tulip liners because it leaves plenty of room for crumb topping. 

These muffins were inspired by the baking queen: Zoe.